A honey mustard good enough to eat with a spoon? Yeah, that’s what this is.
The unique mustard ingredients in this recipe all function for flavor, with brown sugar providing a richness, apple cider vinegar for tartness, and black peppercorns for added warmth. And just enough honey to sweeten a dip for chicken wings, a vinaigrette, or a glaze for baked salmon.
What is Honey Mustard?
Most honey mustards use the milder yellow mustard seeds to temper the pungent nature of mustard, and then sweeten it up with honey. All of which makes it the “Kid’s Table” of mustards. Instead, we use a small amount of brown mustard seeds to sharpen the flavor, as well as black peppercorns to round out the taste with some mild heat.
Keys to Success
The acidity of the vinegar and texture from the honey and blending ensure this mustard is unique in flavor and smooth to the taste. Here are a few tips to make the best honey mustard sauce:
- Refrigerate the mustard seeds while they soak in the water. Some recipes call for soaking the seeds at room temperature, but they will develop a funky smell. And not the good, Bootsy Collins kind of funk, either.
- Vinegar minimizes the pungency of the mustard therefore we soak the mustard seeds in water. But the vinegar does help maintain the pungent flavor for a longer period of time.
- Use a blender (countertop or immersion) instead of a food processor, as the mustard seeds won’t break down well enough in the food processor. Here is a guide to everything you need to know about high speed blenders and our top immersion blender picks if you’re in the market for one.
- Be careful not to mix the mustard for more than 30 seconds at a time. Some blenders don’t have an automatic shut-off, and the motor can be overworked if blending a mixture of this consistency for too long.
Honey Mustard Swaps and Substitutions
As it’s not a strictly traditional recipe, honey mustard gives us some room to find those flavors and textures which appeal to us personally, yet still make it recognizable to others. Here are a few swaps and substitutions you can try:
- Replace the honey with maple syrup, although it will form a looser consistency.
- Swap the black peppercorns with 1 teaspoon of whole allspice berries for a deeper flavor with less spicy warmth.
- Use only yellow mustard seeds for a less intense mustard.
How to Store Homemade Honey Mustard
You can let the honey mustard sit at room temperature for a couple hours if you prefer a more pungent flavor. Beyond that, keep the mustard in the refrigerator and it will last for six (6) months.
Make More Condiments at Home
- Easy Aioli
- How to Make Mayonnaise in a Blender or Food Processor
- Homemade Tartar Sauce
- Dijon Mustard
- 4 tablespoons (45g) whole yellow mustard seeds1 1/2 tablespoons (18g) whole brown mustard seeds
- 2 teaspoons (8g) whole black peppercorns
- 6 ounces water
- 4 ounces apple cider vinegar
- 1 tablespoon packed dark brown sugar
- 3 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons salt
Soak and refrigerate mustard seeds and peppercorns:
In a small plastic container or glass bowl, soak the yellow and brown mustard seeds and black peppercorns in the water.
Cover and set in the refrigerator for 12-24 hours. The mustard seeds and peppercorns will slightly soften and break down easier while blending.
Strain the mustard seeds and peppercorns:
Using a sieve, strain the mustard seeds and peppercorns, and discard the water. The liquid will be too bitter to use.
Blend the mustard seeds:
Place the strained mustard seeds and peppercorns in a blender. Add apple cider vinegar, brown sugar, honey, garlic powder, onion powder, and salt. Blend at a low setting for 15 seconds, then slowly increase to a high setting and blend for 10 seconds.
Scrape down the sides of the blender. The consistency of the mustard will have thickened significantly.
Blend at a low setting for 15 seconds, slowly increasing to a high setting and blend for 15 to 20 seconds. The consistency will begin to resemble that of a thick mayonnaise.
If you prefer a smoother texture, blend for another 15 to 20 seconds at a medium to high setting.
Chilling and storing the mustard:
Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours before using. The mustard has some bitterness after blending, and still needs time for the bitterness to lessen. Once it’s ready the mustard can be stored in the refrigerator for up to 6 months.